As most of you have noticed, all of my recipes are gluten free. However, the problem with gluten free recipes a lot of times is that the recipe calls for milk, or the premade “gluten-free” products you buy in the store contain milk. That’s a problem for my lactose-intolerant self. So, I did a bit of googling and creating to come up with this completely gluten-free chicken pot pie 🙂 It was absolutely delicious — ENJOY!!
Gluten-Free Chicken Pot Pie
I took a recipe from Simply Gluten-Free which was for a dessert crust. Since I was making it for a pot pie, I opted to leave the sugar out.
1/2 cup (1 stick) of unsalted butter
2-4 tbsp ice cold water
1 1/4 cup All Purpose GF Flour blend (I used Pamela’s Baking & Pancake Mix from Whole Foods)
1 tsp fine sea salt
**NOTE: This only makes enough for the bottom of a 9″ pie pan, if you choose to have a top crust, you will need to double the recipe.
Step 1: PREP – Cut your stick of butter into small chunks and place in the freezer for 15-30 min. Put your water in a small bowl and add ice to it while your butter gets cold(er). Mix the salt into a bowl with your flour.
Step 2: Add butter to the flour/salt mixture and start kneading. Simply Gluten-Free’s recipe calls for using a food processor, however, I used my left hand and it worked just fine. Begin adding ice water in 1 tbsp at a time.
Step 3: Keep kneading – it takes a few minutes but will start forming a sticky mixture.
Step 4: Make dough into a thick disk and wrap in plastic, place in the refrigerator for 45-60 min.
Step 5: Place cold dough between two pieces of wax paper and roll out (I just used my hands and a bit of coaxing to spread it into a flat crust.
Step 6: Place in the bottom of your pie pan!
Cream of Chicken:
This recipe came from Food.com.
1 cup milk (whichever kind you prefer – I used Unsweetened Original Almond Milk)
3 tablespoons gluten-free flour (the same kind you used for the crust will work)
1 tablespoon butter, margarine or 1 tablespoon olive oil (I used butter)
1 teaspoon chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free) -**NOTE: I didn’t have either of these, so I improvised and used a tbsp of a pre-made cream of chicken soup mix that was in the cabinet just for the chicken flavor…however, it did have milk in it and I will not do that again (sorry tummy!).
1/2 teaspoon salt
Step 1: Add milk and flour to a small saucepan.
Step 2: Stir in remaining ingredients and bring to a boil. I left mine on high and just continuously stirred until I got the thickness I desired, but the original recipe recommends letting it simmer on low for a few minutes.
Step 3: Remove from heat and continue stirring for a few seconds so that it doesn’t stick to the bottom of the pan.
3-4 chicken breasts
1 – 16oz bag of mixed frozen veggies
Step 1: Cut chicken into small pieces and cook in a pan over medium-low heat until cooked thoroughly (around 165 degrees F). I didn’t use any oil and it turned out just fine.
Step 2: Add vegetables to a medium-sized saucepan with enough water to cover the bottom of the pan, heat on high until veggies are dethawed/slightly warm (no need to heat all the way, the oven will do this). DRAIN.
Step 3: Add chicken and drained vegetables to cream of chicken soup mixture, then pour into crust.
Step 1: Place pot pie into the oven at 350 degrees F for around 30 minutes (my mom was in charge for this part and she let it get a little brown on the edges, but it still tasted good). You really only need to get the crust baked a bit and the filling warm.
Step 2: Remove from oven and let stand for 5 minutes. Serve!